This sweet potato rösti breakfast is a real treat, and my take on a recipe from one of Pete Evans’ paleo cookbooks. It is a satisfying brunch treat if you’ve been looking for something different.

Note: Sweet potatoes contain a lot of carbs: 17g of net carbs per 100g. Be cautious if you are on a strict ketogenic or LCHF diet.

The harders part is grating the sweet potatoes. A hand-held grater gives you an excellent arm workout!

Tools

• Grater

Ingredients

• 2 eggs
• ±600g sweet potato, peeled and coarsely grated
• 1 teaspoon fresh thyme, chopped
• 1 garlic clove, crushed
• Sea salt and freshly ground black pepper, to taste
• 2 tablespoons duck fat or coconut oil for frying

To serve

• 6 eggs, soft boiled

Method

• Whisk the eggs in a large bowl.
• Add the grated sweet potato, thyme, crushed garlic, sea salt and freshly ground black pepper to the eggs and stir until combined.
• Place a pan on medium-high heat, then add the oil.
• Place a spoonful of the sweet potato mixture in the pan and press down to form the rösti.
• Fry on each side for about 2 to 3 minutes until golden.
• Serve with soft boiled eggs.